Monday, August 12, 2013

This grilled salmon with warm bacon and corn relish is
another installment in our long-running series, “Salmon Recipes for People
Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always
on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you
may already know, nothing elevates like bacon. It’s the helium of smoked meats.
Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of
white corn, but prefer the sunnier appearance of yellow corn. That trade-off is
always an interesting discussion, with some saying taste always trumps looks,
while others will insist that the appearance effects how the flavor is
perceived, so even if slightly less sweet, the golden colored one may be
enjoyed more.

Like most food-related arguments, both sides are right and
wrong, and I tend to oscillate between the two schools, although when in doubt,
I’ll generally lean toward taste. Anyway, no matter which color corn you use,
you’re sure to enjoy this new, and hopefully slightly more exciting way to
serve salmon. Give it a try soon, and enjoy!

22 comments:

Chef John....I have a problem with skin on my fish. I know this is all in my head....but I get nauseous at the thought of eating it ( same with chicken thighs ). I cann just about eat anything but those things...so....is cooking the same without the skin...can I even put it on a grill? or is the oven or stovetop grill my only cooking source? Inquiring minds want to know....lol

John you're the best. I disagree with you on the appearance part of the corn debate. I always go for taste. Probably because I don't know anything about food presentation. I never noticed your bad forking technique until you mentioned it though I did notice your food spreading technique when you're sauteing.

Hi chef John, love your easy yet delicious down to earth food. I still remember the first thing I tried was your pastrami chicken wings, I'm hoping to try your million dollars chicken soon. Anyways.. in Singapore it isn't convenient to have a grill out. I'm thinking of pan frying the salmon instead with olive oil, or baking it in the oven instead. Any thoughts or pointers I should take note of? Would it be too oily which makes the dish hard to stomach if it's fried?

I made this last night for two friends and my husband - one of our last date nights before our firstborn arrives. It was delicious and oh-so-nutritious. We actually really enjoyed putting the hot salmon on top of a handful of spinach because the spinach ended up wilting just a tiny bit and mixed beautifully with the dish.

I'm having the in-laws this weekend and thought I'd try this recipe out. They love salmon but they don't eat "real bacon" for misguided health reasons. So....I'm thinking (twice in one paragraph, gasp!) that I'd use real bacon and once it's cripsed up move to another pan and sautee with just olive oil leaving the bacon fat behind. So yes they don't real bacon but I think a small amount like this will be acceptable with all the healthy accompaniment. (sorry I'm lost without spell check, or as we Canadians say, Cheque!

I did the corn relish (added cilantro) today for an event at work for a charity and served over Pan Seared Quail Breast ,Polenta Cake, Corn Relish with Chipolte BBQ, it was awesome and the relish was great.

Hello chef Jon, I've been following and collecting your recipes and videos for home cooking use for some time now, adding my own little "tweaks" to it and it always works a treat! I'm using this recipe to go with salmon en croute and fondant potatoes! I live in Sacramento, but would love to meet and talk with you at some point.Thanks for sharing your knowledge and skills!Most sincerely, Stan Morey of "Chez Morie"

Hi Chef John, would like to thank you for sharing this recepi. my wife loved her birthday meal and perhaps she was suprised that her husband can pull this off (thx to your tips & guides). I cant wait to try out others!